CU Manta PM Junior Sous Chef (Salary)

Mauna Kea Resorts•Waimea, HI

13h•Onsite

About The Position

The Junior Sous Chef will manage the kitchen of the dining outlet under their direction, operating within budgeted food and labor costs. This role involves inventorying food products to develop daily specials, ensuring efficient service while maintaining high food quality, and supervising all food planning and production. The Junior Sous Chef is responsible for overseeing daily food requisitions, proper storage and handling procedures, and stock rotation. They will also promote and maintain a positive working environment.

Requirements

1 year related work experience
Dept. of Health TB Clearance
Skills to effectively supervise and manage the department and meet goals.
Must be able to multi-task.

Nice To Haves

Food Safety Certificate

Responsibilities

Manage the kitchen of the dining outlet under his/her direction, operating within the budgeted food and labor cost.
Inventory food products available to develop daily specials.
Ensure efficient service while maintaining the high quality of food being served.
Supervise all food planning and production in his/her outlet.
Responsible for overseeing daily food requisitions, proper storage and handling procedures, and rotation of stock in his/her outlet.
Promote and maintain positive working environment.
Responsible for schedules, food/labor cost and other operational expense for his/her kitchen.
Assist Executive Chef/Executive Sous Chef/Banquet Chef in establishing and implementing cost control procedures for his/her kitchen.
Check outgoing plates for quality, proper preparations, presentation, temperature and portion size.
Assist Executive Chef/Executive Sous Chef/Banquet Chef in overseeing the quality of the food prepared and safe transportation to banquet sites.
Check food products for freshness and wholesomeness.
Has full knowledge of outlet menus.
Supervise, train, counsel, and evaluate kitchen personnel under his/her direction.
Assist kitchen personnel during periods of high demand to insure timeliness and quality of product.
Ensure positive and safe working environment.
Inspect equipment and submit work orders for repair as needed.
Perform a closing walk-through to assure all reach-ins are locked and all food items properly stored.
Responsible for ensuring sanitation and safety standards are met for food storage.
Insure kitchen and equipment is properly cleaned; follow-up with Executive Steward with concerns.
Ensure safety procedures and practices are followed.
Assist in offering relief coverage to Sous Chefs in other outlets, banquets or special events.
Respond to and resolve guests/clients and employee concerns.
Make recommendations regarding menu in an effort to increase sales, enhance profits and be competitive.
Update kitchen manuals of recipes and menu item photos whenever changes are made.
Perform other related duties as assigned or required.
Conduct regular department meetings.
Meet with Executive/Executive Sous Chef/Banquet Chef to review daily operations.
Communicate with restaurant and banquet managers’ pre/post service to provide feedback.